Beef Tenderloin Board
3
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This elegant party platter is sure to garner wows when they see it! Juicy roasted beef tenderloin is topped with a creamy horseradish sauce on crostini with lots of flavorful garnish options. You can also swap in lean deli roast beef for the tenderloin if you like!
Ingredients
Cooking spray
5 spray(s)
Uncooked lean and trimmed beef tenderloin
1¼ pound(s)
Table salt
½ tsp
Black pepper
¼ tsp
Herbes de Provence
½ tsp, or dried herbs (optional)
Plain fat free Greek yogurt
⅓ cup(s)
Light mayonnaise
¼ cup(s)
Horseradish
1½ Tbsp
Dijon mustard
1 tsp
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)
Fresh watercress
2 cup(s), or baby arugula
Plum tomato
2 medium, cut into 12 slices
English cucumber
½ medium, thinly sliced
Red onion
⅓ cup(s), minced
Chives
½ cup(s), chopped
Cornichons
12 item(s)
French bread
6 oz, cut into 12 slices
Instructions
1
Preheat oven to 450°F. Line baking sheet with foil and coat with nonstick spray. (Or just coat baking sheet with nonstick spray.) On baking sheet, season beef all over with salt, black pepper, and dried herbs (if using). Coat beef with nonstick spray. Roast until instant-read thermometer inserted into thickest part of beef registers 125° to 130°F for medium-rare, about 20 minutes. Remove from oven and let rest for at least 10 minutes before slicing.
2
Meanwhile, in small serving bowl, stir all ingredients for creamy horseradish sauce (yogurt to black pepper). Place bowl on large platter.
3
Fill rest of platter with sliced beef and piles of remaining ingredients.
4
Serving size: 1 sandwich (made using 1/6th of each item on the board)
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